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Veal Cutlets with Vermicelli
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 241. The excerpt below is the record exactly as published.
VEAL CUTLETS WITH VERMICELLI.— Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in dheese, mixed with sifted crumbs. Let it absorb, dip in the egg and again in the cheese mix- ture. Stand aside for 2 hrs., then fry in plenty of butter. Have ready some vermicelli boiled in salt water, then drained and* mixed with tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.